How To Make Prosecco Pancakes

On Fat Tuesday, it's customary to indulge your appetite before you embark on a Lenten fast. Also known as Shrove Tuesday, it's tradition in England to eat pancakes on this day, which is known as Pancake Day.

I recently came across a recipe for Prosecco pancakes and was intrigued. The recipe used metric measurements, so I converted the measurements for American home cooks and also tweaked a few things.

The end result was fantastic — these are the best pancakes I've ever made at home. They're easy to make. You need to give yourself enough time to let the batter rest for an hour before ladling it on the griddle.

The original recipe calls for clotted cream, but I used the easier-to-find creme fraiche. It's not identical, but it'll do for this recipe. Top with your favorite fresh berries and a generous drizzle of Prosecco syrup — a simple syrup that substitutes sparkling wine for water — and you have a satisfying combination of sweet and savory that's delicious. I may use Prosecco syrup on all my pancakes from now on!

Use an inexpensive bottle of Prosecco for this recipe, but make sure it's one you'll want to drink. The recipe doesn't use the whole bottle so you might as well drink it with the pancakes.

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